3 – 4 medium beets
1 T olive oil
2 – 3 leeks, chopped (white and light green parts only); or 2 c chopped onion
half of one medium celeriac, peeled and chopped
2 cloves garlic, minced
4 c stock
2 t lemon juice
salt and pepper, to taste
sour cream, for garnish
1. Cook beets in your preferred way. (Roast, steam or boil.) Let cool enough to handle. (Peel) and chop coarsely. Put in a food processor and purée. Or, finely chop the beet pieces.
2. Heat the oil in a skillet over medium heat. Add the leeks, celeriac, and garlic; sauté until tender, about 20 minutes, lowering heat if it looks like the vegetables might burn.
3. Combine the leek mixture and pureed beets in a large soup pot. Add the stock, lemon juice, salt, and pepper. Simmer, partially covered, until soup reaches a thickness you like, anywhere from 15 to 30 minutes. Garnish each serving with a dollop of sour cream.